Whisk flour, baking powder, garlic powder, sugar, salt, and baking soda in a large bowl. Add the butter to the mixture cut in with a pastry blender, fork, or fingers until small, pea-size pieces remain.
In a separate bowl whisk together yogurt, egg, oil, and lemon juice. Stir the yogurt mixture and cheddar into the flour mixture until no flour pockets remain. Cover bowl with plastic wrap and let sit for 30 minutes to allow the starches to blend with the liquids and make the dough easier to shape. Preheat oven to 450ºF (230ºC)
Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a 1/3 cup measuring cup and scoop a heaping amount of batter into it. Drop on prepared baking sheet, spacing the scones only about 1/2 inch apart in the center of the sheet (this traps a little extra steam between the scones and makes them more tender).
Bake until golden, about 15-17 minutes, watching carefully and rotating pan 1/2 way through.
Place baking sheet on wire rack and cool for 5-10 minutes before serving
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Tips and Tricks:
You can substitute sour cream for the yogurt with great results. I've also substituted vanilla yogurt without affecting the taste.
If you don't have lemon juice on hand, substitute vinegar.
Using Sharp cheddar really gives a great cheese flavor, but mild cheddar may be substituted
I prefer using freshly grated cheese because it melts better. It's free from the anti-clumping coating bagged shredded cheese contains.